No sugar, gluten-free, egg-free, grain-free chocolate oreo cake with dairy-free frosting.
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We grew up cookie girls. We grew up dessert girls. We get that from our mom and grandpa.

Oreo cookies were one of our favorite cookies growing up.

We were not big fans of oreos dipped in milk. Instead, we adored them blended with ice cream or made into a cake. We were all over those kinds of oreo desserts.

Another big thing we liked doing with our oreos was separating the oreos and swiping the creamy filling with a pretzel. Ya we did that too.

Anyone else swipe the creamy filling of an oreo with a pretzel??

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11 ingredient healthy sugar-free, egg-free, grain-free oreo cake

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When we were younger we would ask our older sister when she was going to make us that famous oreo cake again.

If we weren’t begging her to make us mint chocolate chip cookie sandwiches or homemade cinnamon rolls we were requesting oreo cake 🙂

The cake that she would make would always  be perfect! Moist. Creamy. Heavenly. The ultimate to-die-for oreo filled cake!

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Wasn’t oreo cake every child’s dream cake.

No? Yes? Just us?

Okay maybe not everyone’s dream. Maybe you dreamed of a cake that involved chocolate, some peanut butter thrown in and perhaps some candy then that would be a mother’s worst nightmare dream cake! 😉

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Now we are older and a little wiser with what we put in our mouths (most of the time).

 

We are excited to have an oreo cake inspired recipe we do not have to feel guilty about eating as it’s made from just 11 real ingredients.

Come see how easy it is to make this homemade gluten-free, sugar-free, vegan oreo cake

Click here to watch recipe video on youtube.

If you enjoyed this video please pass this around to your friends and family. Thank you! 

Ready to dive in to make this cake yourself?

You’re just a few steps away from having this AMAZING, super delicious sugar-free rich chocolate OREO cake.

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This recipe was inspired by our sugar-free yellow cake.

And being the chocolate lovers we are – we KNEW we needed a sugar-free chocolate cake recipe.

This recipe is easy to make, like many of our recipes, so no excuses not to make this simple chocolate cake. Promise you will be glad you did! 

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A secretly healthy sugar-free chocolate cake with a dairy-free frosting.

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11 ingredients is all that is needed to make this rich fudgy brownie oreo cake with a creamy filling. You’re welcome!

The dairy-free cashew coconut frosting is from our purely classic recipe ebook cookbook. One of our favorites.

Here are some other great dairy-free frostings that are all pretty similar:

No sugar vanilla frosting

Cashew banana frosting

Raw cashew frosting

3 ingredient coconut frosting

Frosting from our no sugar cake recipe

Note – The recipe listed below is for one 9 in cake.

Healthy Oreo Cake (grain, egg, and sugar free)

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: 9 in circle cake, if you double it makes two 9 in cakes

serves 6 -8

Healthy Oreo Cake (grain, egg, and sugar free)

A healthy super delicious chocolate oreo cake. Gluten-free grain-free egg-free dairy-free and no sugar added chocolate cake with a cashew coconut frosting. A secretly healthy chocolate cake that you won't feel guilty about eating!

Ingredients

  • 1 green-yellow plantain ( 8oz weighed raw, about 1 1/3 cups plantain cut into large cubes)
  • 1/2 cup applesauce (4 oz)
  • 1/4 cup coconut oil, liquid (2 oz)
  • 2 tablespoons coconut butter (1 1/4 oz)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt (optional)
  • 4 tablespoons protein powder (1 oz)
  • 2/3 cup raw cacao powder (2 1/2oz)

Directions

  1. Preheat oven to 350 degrees.
  2. Peel and chop up plantains.
  3. Place 1/4 cup coconut oil, 2 tbsp coconut butter, 8 oz plantain and 1/2 cup applesauce into vitamix blender
  4. Blend together.
  5. Next add in 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp sea salt, 4 tbsp protein powder and 2/3 cup cocoa powder.
  6. Blend until everything is well blended and smooth.
  7. Lightly grease a 9 in circle cake pan.
  8. Pour cake batter into pan.
  9. Set aside while you make the second layer.
  10. Make second cake. Repeat the previous steps.
  11. Pour into the second 9 in circle cake pan that has been greased.
  12. Bake in oven for about 25 minutes.
  13. Make frosting while cakes bake.
  14. Let cool in pans before removing.
  15. Carefully remove from pans.
  16. Spread the frosting on one of the cakes.
  17. Carefully top the second cake on top.
http://purelytwins.com/2014/09/02/11-ingredient-oreo-cake-grain-egg-and-sugar-free/

And for substitutes:

For the plantains you can use a GREEN unripe banana.

For the protein powder we used hemp protein. You can use any protein powder just know it might change the flavor and texture.

For the coconut butter you can use any nut or seed butter.

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Don’t forget to pin this so you can make cake over and over again.

Do you like oreos? What was your favorite way to eat them?

Do you like chocolate or vanilla cakes? Do you like the cake or the frosting better?

What recipe do you want to see us  make next?

Enjoyed this recipe? It would mean so much to us if you would share it! Thank you!

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96 thoughts on “11 ingredient Oreo Cake (grain, egg, and sugar free)

  1. Ooh wee, I can’t wait to try!!!! I have a stupid question – since this makes 2 cakes, are the ingredients you have listed for just one cake? Or do we half the amount when we blend it?

    Posted on September 3, 2014 at 9:56 am
    1. Debbie the ingredients listed is for one cake, so you have to repeat it.

      Posted on September 3, 2014 at 12:48 pm
      1. where is the frosting recipe?

        Posted on April 23, 2015 at 3:16 pm
        1. We list a few options right above the recipe

          Posted on April 23, 2015 at 8:56 pm
  2. Can you substitute the protein powder with anything?

    Posted on September 3, 2014 at 10:35 am
    1. Robin yes any flour.

      Posted on September 3, 2014 at 12:48 pm
      1. Even almond or coconut flour?

        Posted on August 6, 2015 at 11:11 pm
        1. Yes almond would be fine, with coconut flour you just have to be careful as it absorbs liquid.

          Posted on August 7, 2015 at 10:49 am
  3. looks delicious, ladies! thank you for making it vegan!

    Posted on September 3, 2014 at 11:12 am
    1. Thank you Caitlin!

      Posted on September 3, 2014 at 12:49 pm
  4. Whoa, that’s unreal! It’s paleo friendly 🙂

    Posted on September 3, 2014 at 12:02 pm
    1. Yes it is Linda.

      Posted on September 3, 2014 at 12:49 pm
  5. OMGOMGOMG. I want to face-plant into this 1st birthday style.

    Posted on September 3, 2014 at 1:40 pm
  6. This looks good, but your instructions are really confusing. You advise hungry cake-lovers to put a lot of ingredients in the blender and pour into a cake pan for the first cake, then to set aside while you work on the second. So are the ingredients you’ve listed for one cake only? Because you never instruct us to halve it and reserve the rest for the top layer of the cake.

    Posted on September 3, 2014 at 2:02 pm
    1. Rachel above the recipe we list that the recipe is just for one cake. In the instructions we mention you will have to repeat it for the second cake.

      Posted on September 3, 2014 at 2:48 pm
  7. Yummyyyy can’t wait to try it this weekend!

    Posted on September 3, 2014 at 6:58 pm
    1. we hope you like it! it’s a new favorite of ours 🙂

      Posted on September 3, 2014 at 7:31 pm
      1. How do you typically store your plantain baked goods?

        Posted on July 30, 2015 at 5:52 am
        1. Most of them in the fridge. But they freeze well too.

          Posted on July 30, 2015 at 9:17 am
  8. this looks way healthier than the real oreo’s i’ve been eating lately…. lol

    Posted on September 3, 2014 at 10:10 pm
    1. 🙂

      Posted on September 4, 2014 at 6:37 am
  9. I must try plantains in my baked goods because this looks so good! I was wondering what the ingredients might be as I was scrolling down and you did not disappoint! I cannot wait to get in the kitchen and try baking with plantains! Thanks for sharing

    Posted on September 3, 2014 at 11:51 pm
    1. thanks Sam! Oh yes we love our plantains, they are the best to bake recipes with!

      Posted on September 4, 2014 at 6:38 am
      1. I’m allergic to bananas/plantains. Is there a good substitute? Thanks!

        Posted on June 1, 2015 at 10:02 am
        1. You could try doing 3/4 cup to 1 cup of a ‘flour’.

          Posted on June 1, 2015 at 8:12 pm
  10. Silly question, What can I use instead of cocoa powder, not a fan of chocolate. , I know, lame. .. love your work ladies

    Posted on September 4, 2014 at 12:52 am
    1. you can use carob powder to replace cocoa.

      Posted on September 4, 2014 at 6:37 am
  11. SO SO SO CANNOT WAIT TO TRY THIS (she shouts tired of her child begging for the premade oreo cake at the grocery).

    Posted on September 4, 2014 at 7:51 am
  12. What can you substitute for coconut oil? I am allergic to coconut 🙁

    Posted on September 4, 2014 at 7:49 pm
    1. you can use olive oil or butter (ghee)

      Posted on September 4, 2014 at 8:20 pm
  13. This looks unreal!!! I can’t wait to try it! Question, can I use bananas instead of plantains?

    Posted on September 5, 2014 at 12:54 pm
    1. if you use bananas we recommend green unripe bananas as they are closer to the starch level of plantains than ripe bananas, and using bananas the texture will be different

      Posted on September 5, 2014 at 1:20 pm
  14. Why not double the cake recipe and split the batter? Or is it better to make them separately?

    Posted on September 5, 2014 at 4:15 pm
    1. We found in easier to just make one then repeat for the second. Easier to blend in blender — to make sure all the ingredients get well blended.

      Posted on September 5, 2014 at 6:16 pm
  15. This looks awesome!! Do you know how many servings it makes and how many carbs per serving? Wondering if it could be suitable for a diabetic. Thanks!

    Posted on September 5, 2014 at 7:27 pm
    1. I am a diabetic so I would count the total carbs in the plankton & applesauce subtract the fiber then U have the net carbs for the whole cake then just divide by servings so for 4 servings + that many carbs & half those carbs if you have 8 slices per cake,

      Posted on March 25, 2015 at 10:12 am
  16. Making this right now!!! Wheeeeee, can’t wait to taste this ingeniousness! Smelling great at my house…. Thank you both.

    Posted on September 5, 2014 at 8:12 pm
  17. Yes, please!

    Posted on September 6, 2014 at 5:42 am
  18. Dang… This one takes the cake! *eh-hem*

    I’m not vegan, but some of my family is… and they’re going to love this! (and so will i, honestly. lol)

    Posted on September 6, 2014 at 3:05 pm
    1. 🙂

      Posted on September 6, 2014 at 5:19 pm
  19. This looks great. I’m not real familiar with using plantains, so not sure what green/yellow looks like lol. I would love to see a mocha filling, peanut butter filling, or a peanut butter cake with chocolate filling.

    Thanks!

    Posted on September 7, 2014 at 9:39 am
    1. Nancy check out this video here where we go over plantains http://bit.ly/1bMPzHE

      Posted on September 7, 2014 at 2:43 pm
  20. What can i use as substitute of the protein powder?? Lovely recipe . You have a fan in Brazil !!!!:D

    Posted on September 7, 2014 at 2:51 pm
    1. Any flour or nut meal will work!!

      Posted on September 7, 2014 at 4:47 pm
  21. Looks incredible! I love your plantain recipes.

    Posted on September 8, 2014 at 9:22 am
  22. Hi! So excited to make this for my BDay this week!! What would you suggest to sub out the applesauce? Mashed ripe bananas perhaps? Thx!!

    Posted on September 9, 2014 at 12:53 pm
    1. ya you can try a banana

      Posted on September 9, 2014 at 4:42 pm
  23. Hi! This looks delicious!Can you tell me the ingredients for the frosting please? Thanks.

    Posted on September 23, 2014 at 12:33 pm
    1. we give links to a frosting recipe that are very similar

      Posted on September 23, 2014 at 12:51 pm
  24. Don’t eat chocolate or carob. Any alterations you recommend, like reducing a certain amountof liquid? Or would you recommend another substitution?

    Posted on October 14, 2014 at 12:11 pm
    1. you would probably due better with our no sugar vanilla cake as it doesn’t contain cocoa or carob. Here’s the link to that recipe http://bit.ly/1hozN7Q

      Posted on October 14, 2014 at 3:56 pm
  25. How do you think this cake will hold up to a 3rd layer? Easy the cake easy to cut? Are the layers really thick? Do you think the frosting will ooz out the sides & make a mess or that the layers might crumble? Thinking about making this as a birthday cake for a party with several guests who have health/diet issues.

    Posted on October 19, 2014 at 11:09 am
    1. the cake will hold has 3 layers, it’s pretty sturdy. for the frosting it is a little messy, so you can just add in more coconut oil or butter to help make it less messy when cutting when it’s slightly chilled.

      Posted on October 19, 2014 at 3:04 pm
  26. can you subsitute the applesauce with perhaps a different purée like pumpkin?thanks so much!!

    Posted on October 30, 2014 at 3:00 pm
    1. ya banana or pumpkin should be fine

      Posted on October 30, 2014 at 6:31 pm
  27. Hello twins!

    I love this cake! and made it 3 times, but I used ground flex seed instead of the protein powder! It turn good, actually I don’t know the protein powder is good for body or not!? is it professed food? It is substitute of any protein?

    Thx XOXO

    Posted on December 29, 2014 at 10:15 am
  28. I made the cake yesterday, and unfortunately it turned out a little dry and flavorless. I used green bananas instead of plantains, and mashed banana in place of applesauce. I did not expect it to be very sweet, but it didn’t have much flavor and was not sweet at all. I wonder if I did something wrong? I would have expected it to have come out moist due to the coconut oil…

    Posted on December 29, 2014 at 7:09 pm
    1. Eleanor,
      I have found that anytime you deviate from the recipe as written you must be prepared for the outcome to be different. Applesauce has more moisture than bananas and this may be why your cake was dry.

      Posted on November 4, 2015 at 11:41 am
  29. Could I freeze the Oreo Cake after baking? Thanks! Can’t wait to try it!

    Posted on February 2, 2015 at 10:11 pm
    1. yes you can, it might be a little dry when defrosted so make sure it is at room temperature before enjoying to help.

      Posted on February 3, 2015 at 10:23 am
  30. I made this cake x 1.5, and used a bigger spring form pan. I did add 1 tsp of vanilla, and 2 T honey. It is still definitely not sweet, but it is OK for me. I probably didn’t bake it enough, but love it that way, it is kind of mud cake/truffle consistency. I would recommend using sweeter filling in it, I made cashew banana cream filling from your site. It is a good companion with my afternoon coffee. I better go and get another cup and a piece of oreo cake Thanks!

    Posted on February 4, 2015 at 2:39 pm
    1. Glad you liked it! Glad your changes came out!

      Posted on February 4, 2015 at 8:48 pm
  31. Do you think this will work for cupcakes?

    Posted on February 20, 2015 at 11:49 am
    1. we think so?!?! not really sure, they might be more dense as this is a dense cake not a super light and fluffy one

      Posted on February 20, 2015 at 1:58 pm
  32. I’ve never used plantains before. Are they similar to green bananas in taste/texture? Is there another sub? This looks delicious though! I saw it and thought of my Oreo-loving friend 🙂

    Posted on June 1, 2015 at 8:19 am
    1. they are similar but a little different in our opinion. A sub for the plantains if not using a green unripe banana is doing 3/4 cup – one cup of ‘flour’ of choice.

      Posted on June 1, 2015 at 8:11 pm
      1. Would coconut flour work? I’ve heard if you do coconut flour you have to have eggs. Is that true?

        Posted on July 21, 2015 at 5:05 pm
        1. coconut flour is a very unique flour, usually it works best with eggs. we have done a few recipes using coconut flour with no eggs and they turned out pretty good. not sure how it would work in this recipe.

          Posted on July 22, 2015 at 9:28 am
  33. What am I doing wrong? I have made this twice and both times this cake is rocksolid and taste like cardboard. Are my plantains not ripe enough? Can I substitute banana? Is it 8 ounces of plantains after peeled?

    Posted on July 21, 2015 at 2:26 pm
    1. it might be the ripeness of your plantain, maybe try a yellow black spotted one and see if that helps. You can try using a banana instead, we have not tested it so unsure of the texture it will provide the cake. and yes the weight of the plantain is once it has been peeled.

      Posted on July 22, 2015 at 9:27 am
  34. There is both coconut oil and coconut butter in this cake. Aren’t they the same thing? I thought coconut butter is coconut oil that adopted a solid consistency after getting cold.

    Also, can you do this with a food processor instead of a blender?

    Posted on August 5, 2015 at 11:17 am
    1. yes you can use a food processor, coconut oil and coconut butter are different. Coconut butter has both the flesh meat of coconut and oil in it, where the coconut oil is just oil no flesh.

      Posted on August 5, 2015 at 1:58 pm
      1. Ok, thanks. I’m new at this and I’m kind of overwhelmed by how many subproducts can come out from a single ingredient – today I learnt that there is cacao powder, butter and paste/liquor. So many things to learn!

        I just saw in another one of your recipes that you posted a link to a video where you explain how to make coconut butter. I will definitely check it out.

        Do you guys have something like a substitution guide? Seeing that a lot of people ask questions about how to swap one thing for another, I wonder if you have a post where you explain all the different variations that ingredients can have.

        Posted on August 6, 2015 at 12:18 pm
        1. there are so many things, but take it slow. You’re doing great! Yes check it out, you will learn to love making it yourself, so easy 🙂 That is a great idea about the substitution guide- we will work on that! Thanks!

          Posted on August 6, 2015 at 8:20 pm
          1. I actually haven’t cooked anything yet XD I don’t have the equipment – I don’t own either a blender or a food processor, but I’ll be getting a processor soon 😉

            For the time being I’m just familiarizing myself with sugar and gluten-free recipes to learn about techniques and ingredients. Just so you know, I started writing down all the tips I’m learning from you guys =) love your site!

            Posted on August 7, 2015 at 5:18 am
          2. Awesome Misty!!!

            Posted on August 7, 2015 at 10:51 am
  35. Made this for the second time today. Last time was for my oldest sons 2nd birthday and this time for my youngests 1st birthday! Yumm!

    Posted on September 25, 2015 at 9:14 pm
    1. awesome Chelsea so happy to hear it 🙂 xo

      Posted on September 26, 2015 at 1:16 pm
  36. Hi there! Trying this one this weekend….did you use hemp protein or something else? Thank you!

    Posted on September 28, 2015 at 7:01 am
    1. Yes we normally do hemp when we make chocolate recipes. Enjoy the cake!

      Posted on September 28, 2015 at 8:50 am
      1. Thanks ladies…attempting it today….I am going to swap the applesauce for pumpkin and the protein for chia meal. The frosting is the one from your cookbook that you top the carrot cake with…correct? I will keep you posted on the results 🙂 Have a great day!

        Posted on October 4, 2015 at 7:36 am
        1. that is correct Carolyn 🙂 Have fun baking!

          Posted on October 4, 2015 at 1:58 pm
  37. Hi, can I use banana, is it work too? Because here I can’t buy plantains.(Germany)

    Thanx

    Ren

    Posted on February 23, 2016 at 7:37 am
    1. You can try, not sure what the texture will be like, just make sure you use green unripe bananas so they are more starch.

      Posted on February 23, 2016 at 8:36 am
  38. I’m so excited to try this! I don’t have a cake pan, but do you think it would work in a muffin pan? Or a bread pan with a longer baking time?

    Posted on May 14, 2016 at 12:52 am
    1. we think either would be fine, as in a bread pan you would need to bake it longer as the batter will be thicker.

      Posted on May 15, 2016 at 12:19 am